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Apple and prickly pear crumble
Food 15-10

Michael Diacono gives a traditional English apple crumble a Mediterranean twist by flambéing the apples in prickly pear liqueur and adding some prickly pear jam. 

Pork fillet with prickly pear jam
Food 15-10

Pork goes well with fruit. Think applesauce. Michael Diacono makes a pork recipe with an unlikely fruit – the prickly pear – using prickly pear jam as well as the juice of the prickly pear for a sweet and sticky sauce. 

Prickly pear jam
Food 15-10

Prickly pears are falling off the cactus these days. Harvest the fruit and make it into jam to save for a rainy day when hot summer days seem far away. 

‘Walk for Giacomo’ to collaborate with Global Run Valletta
Health 14-10

Friends and families of nine-year-old Giacomo Cassar Fenech, a cancer patient at the Rainbow Ward, will be participating in Global Run Valletta, for which all registration fees will go to Puttinu Cares

[READ] Gourmet Today October edition online
Food 14-10

The October edition on Gourmet Today is now available to read online

A bullet through a Communist paradise • Kerala
Travel 13-10

Adam Alexander drives around Kerala on an old British Enfield motorcycle

Voluntary organisation to hold training for would-be ADHD-coaches
Health 10-10

ADHD Malta to offer course on ADHD coaching

 

Sunday protest calling for over-the-counter distribution of morning-after pill
Health 10-10

Gender Equality Malta says requiring prescription defeats purpose of emergency contraception

Vol au vents with oyster mushrooms and lampuki
Food 08-10

This is the prettiest of starters. A lampuki and oyster mushroom sauce cooked in béchamel and stuffed into golden vol au vents. Michael Diacono makes this easy recipe for the first episode of the third season of Gourmet Today TV. 

Garganelli lampuki lemon and rosemary
Food 08-10

There’s nothing like a plate of pasta with fresh fish. On the first episode of the third season of Gourmet Today, Michael Diacono makes a plate of pasta with a simple lampuki sauce you can make it the time it takes for the pasta to boil. 

Lampuki tartare
Food 08-10

Gourmet Today TV is back this Saturday with some great recipes using lampuki. Michael Diacono makes an interesting tartatre with raw lampuki, capers, sesame seeds and fresh dill. 

Hostel for female mental health patients opens in Attard
Health 08-10

Attard hostel will accomodate ten former Mount Carmel patients, who will be re-taught basic everyday skills in an attempt to re-integrate them into society 

Mental health crisis intervention must be available 24/7, commissioner insists
Health 08-10

Mental health commissioner calls for shift of mental health care from hospitals to community, urges employers to grant sick leave to employees suffering from mental health 

MaltaToday Survey | The humble pastizz is losing fans and less people are eating the savoury Maltese snack
Food 07-10

Women, the young, affluent and health-aware respondents say they don’t eat the hallowed Maltese cheesecake

[WATCH] ‘Make the most of life and take control of your health’ – cancer survivor Charlene Mercieca
Health 07-10

Survivor Charlene Mercieca is 32 and only just coming out of a six-month stint with breast cancer: here she tells Jeanelle Mifsud of her ordeal and how she stared death in the face

MPs recommend doctor’s prescription for morning-after pill
Health 05-10

Late-night meeting of three parliamentary committees concludes morning-after pill can only be dispensed against doctor’s prescription • Licence can only be issued by Medicines Authority following rigorous assessment

Cauliflower fritters
Food 04-10

Cauliflower is a boring old vegetable. That is until you get it in the deep frier. Try Pippa Mattei's recipe for deep-fried cauliflower fritters. 

Discover Dingli's traditions at The Cliffs
Food 04-10

Today's diners have become more concerned about where the food they are eating comes from. They want organic produce and they want to know where it comes from. The Cliffs Interpretation Centre in Dingli offers diners the opportunity to see learn where their meals come from and best of all go out of their way to reduce food miles to almost nothing. 

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